A festival of fruit

CHUNKY FRESH FRUIT SALSA WITH FENNEL PORK BELLY

The fresh sweetness of the fruit perfectly balances the fattiness of the pork. Fennel adds delicious flavour.

SERVES 4-6 PREPARATION: 20 MIN COOKING: ABOUT 3 HOURS STANDING: OVERNIGHT

PORK BELLY

1kg pork belly, rind scored
boiling water
60-80ml (¼- c) sweet soy sauce
coarse salt a few strips of fresh ginger
3 apples
2 onions
1 litre (4c) fennel-and-aniseed rooibos tea made with 6 teabags, or ginger beer
10ml (2t) fennel seeds for sprinkling

SALSA

2 nectarines, cubed and sliced 2 plums, halved and sliced 125ml (½c) fresh coriander, chopped
60ml (¼c) fresh mint, chopped
1 small red onion, chopped
1 red chilli, seeded and chopped (optional)
2 garlic cloves, crushed
60ml (¼c) rice vinegar
15ml (1T) soy sauce
15ml (1T) sugar

Put the pork, rind side up, on a